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Cherry Almond Duffins

August 12, 2014

Dessert number 3! Use fresh or frozen cherries for this one… yummy!

  • ¾ cup raw sugar
  • 1 large egg
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup extra light olive oil
  • 1 cup 1% milk
  • 2 teaspoons almond extract
  • 1 cup pitted fresh or frozen cherries, chopped


  • 1 tablespoon butter, melted
  • ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.

In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk, vanilla and almond extracts. Mix to combine.

In a small bowl, sift the flour, baking powder and salt. Pour into the egg mixture and stir well. Fold the cherries into the batter and mix to incorporate.

Divide batter evenly into the muffin cups, filling about ½ full.

Bake for 15 minutes, until a tester inserted into the center comes out clean.

While duffins are baking, melt butter in a small bowl. Pour ½ cup sugar into a medium bowl.

Once the duffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.




Almond Cake with Citrus- Gluten Free!

August 4, 2014

Dessert number 2!….I have been experimenting with gluten free desserts. This is a really good one. I bought some meyer lemons from Trader Joes (go ahead and substitute regular ones as meyer lemons are not in season any more) and wanted to use them in a delicious dessert. I looked up a bunch of recipes and really liked on one site. I tweaked the recipe and came up with this one. It is really yummy and easy to make…

  • 4 large eggs
  • ½ cup raw cane sugar
  • Zest of one meyer lemon and one clementine
  • Juice of 2 meyer lemons and 2 clementines
  • ½ cup extra virgin olive oil
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1½ cups almond meal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda


  • Juice of 2 meyer lemons and 2 clementines
  • 2 tablespoons honey
  • Confectioner sugar to dust on top


Preheat oven to 350 degrees F. Line an 8-inch spring form pan with parchment paper and grease it as well. Combine the salt, almond meal, baking powder and baking soda. Keep aside.

Add the eggs and sugar to an electric mixture with a whisk attachment. Beat the eggs and sugar until light and fluffy, for a good 5 to 10 minutes. Add the citrus zest, citrus juice, olive oil and vanilla extract. Beat for another minute. Add the almond meal mixture and mix well. Transfer to the prepared pan and bake for 35 to 40 minutes.

While the cake is baking transfer the citrus juice and honey to a small bowl. Microwave for 30 to 40 seconds and mix well making sure the honey has melted through. Once the cake comes out, drizzle the liquid covering the surface evenly. Cool and cake completely and sprinkle powdered sugar and serve!

Mango Cardamom Cake

July 22, 2010

Mango Cardamom Cake1 This is a perfect summer cake. There are so many mangoes around and as I have mentioned many times before, we usually have quite a few on hand all the time. My daughter takes one cut up for camp everyday with a slice of cheddar cheese. She enjoys them for her morning snack right after a swim. I am quite happy giving her a healthy fruit and some low fat protein.

Anyway, since there were so many mangoes around, I decided to make a cake- well, it is more like a tea bread.

I blended enough mangoes to equal one cup and made a super fast and easy bread. I love making these kinds of treats that are relatively healthy. I usually pack a slice as dessert for my daughter and give some to my husband as a snack during the day with tea.

To give the cake an extra boost of flavor and a surprise, I added some cardamom. I love mango and floral cardamom together- it makes me want to drink masala tea, lounging in a comfortable chair on my deck…

Make the mango cardamom cake this season…
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Jelly Filled Duffins

April 14, 2010

Jelly Filled Duffins If I could, I would make sure I have these on hand all the time. These treats are always so delicious and the fact that they are healthy, makes me love them even more.

Most of all, my daughter thinks these are the best things she has ever eaten. I do love making them as well, especially because they are so easy to make.

My daughter has been reminding me everyday to make these jelly filled duffins- and finally I did. I made them while she was skiing with her Daddy and was gone all day. When she came back, she sniffed her way into the kitchen and discovered these on the counter. Although she was extremely tired, she still found the energy to eat her dinner and devour a duffin.

I used raspberry jam but of course any flavor will be fabulous as a filling. The key is to make sure the filling is added in the middle of the duffin mixture. I added about two tablespoons of the mixture and then added a teaspoon of filling before covering the filling with the rest of the mixture.

A duffin is perfect snack to give your kids, especially with a tall, cold glass of milk. My daughter has it as a snack after school with some fruit on the side. It is keeps her going until dinner and I feel good about giving her something homemade and not processed.

Make these treats for your kids..
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